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roast beef dinner with corn on the cobb and baked potatoes in the slow cooker

Roast Beef Dinner with Corn on the Cobb and Baked Potatoes in the Slow Cooker

This hearty slow cooker roast beef dinner with corn on the cobb and baked potatoes is the perfect all-in-one comfort meal. Tender beef, fluffy baked potatoes, and sweet corn cook together effortlessly for a stress-free family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Roast Beef Base
  • 3-4 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 cup beef broth
Vegetables
  • 4-6 russet potatoes washed and wrapped in foil
  • 4 ears corn on the cobb husked and halved if needed
  • butter optional for serving
  • fresh parsley optional for garnish

Equipment

  • Slow Cooker
  • Aluminum Foil

Method
 

  1. Pat the beef dry and rub with olive oil, salt, pepper, thyme, and rosemary.
  2. Place sliced onions and garlic in the bottom of the slow cooker. Set the roast on top and pour beef broth around the sides.
  3. Wrap each potato in foil and arrange them around the roast inside the slow cooker.
  4. Add the corn on the cobb on top or along the sides of the roast.
  5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until the beef is fork-tender.
  6. Slice the beef against the grain. Open the potatoes and fluff with a fork. Serve with butter and garnish with fresh parsley if desired.

Notes

If the roast feels tough, allow more cooking time. For crispier potato skins, place them in a 400°F oven for 10 minutes after slow cooking. Leftovers keep well in the refrigerator for up to 4 days.